Crispy Air Fried Kabul Piquant Orange Chicken
Estimated read time: 1 minutes
Estimated read time: 1 minutes
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2-4
¼ cup water, plus more as needed
In a shallow bowl, combine the flour, cornstarch and 1 Tbsp each salt and Kabul Piquant spice blend. Set aside.
Transfer the chicken to the air fryer basket in a single layer (working in batches if necessary) and cook for about 8 minutes. Flip the chicken and continue cooking for about 8 minutes more, until the chicken is cooked through and crispy.
Meanwhile, combine the orange juice and zest, brown sugar, soy sauce, rice wine vinegar, ¼ cup water, 2 tsp Kabul Piquant Spice and ½ tsp salt in a small saucepan. Heat over medium heat, whisking to combine. Continue simmering over medium-medium/low until the sauce has thickened to a saucy consistency, about 10 minutes. Keep warm over low heat.
Remove chicken from the air fryer basket and add to a large mixing bowl. Pour over your orange sauce and toss until well coated.
Transfer to a serving bowl. Top with fresh scallions or cilantro and serve warm.